I was having one of those “life is unfair moments” the other day when sadly looking through the prepared pancake mix aisle. All sorts of options for those that are able to happily consume gluten, or those that aren’t looking for something a bit healthier, or more filling option for the athletes out there. For those of us that are looking for that little extra something, we are left with prepared pancake mix options that are easily 2-3 times the price, and still require a handful of ingredients (causing me to question why we’re paying $14.99 for a little flour?)
I’ve always tried to hold myself to the standard that if I was going to bother to verbally complain about something, that I needed to be willing to do something about it, and decided to make my own mix.
So, I started defining my must haves:
- I knew I wanted to stick with real ingredients. This is a clean recipe, folks!
- Natural protein source, no whey
- I wanted the pancake to still taste like a pancake – after all, my kids are eating this too
- I wanted the pancake to be the complete meal, so it needed to have more protein
- Avoid Paleo – (there are enough Paleo options out there, even though they are expensive)
- Easy – I wanted to make sure I only had to add water to the mix
- Gluten free
After spending quite a bit of time researching, I started mixing up ingredients and trying out a few options. I landed on what I think is pretty damn good, and pretty damn easy.
My goal was to be able to bring my mix with me for our family ski weekend getaways and have a super easy breakfast option to whip up in a rental kitchen with low performance culinary tools.
Bowl, whisk, pan, spatula. Done! And easy. Damn Easy.
I hope you all enjoy this as much as we did. My kiddos gobbled them up, no syrup needed (although there is some in the below picture). We usually add blueberries for extra sweetness, too.
Nutritional Facts (per 1/2 cup mix): 317 calories, 2 grams fat, 57g carbs, 19 grams protein
- 1/4 cup white sugar
- 2 Tbls brown flax seed
- 2 Tbls baking powder
- 1 Tbls baking soda
- 1 tsp sea salt
- 1/2 cup Teff flour
- 1 3/4 cup Bobs Red Mill 1-to-1 Gluten Free Flour blend
- 4 Tbls Cultured Buttermilk
- 1/2 cup Vital Proteins Collagen, found here
The outcome was a buttery, crisp-around the outside, not too thick, not too thin, delicious pancake. Every 1/2 cup of mix makes about 3 pancakes. Add water to desired consistency.
These are great on their own, but if you feel obligated to do something more than add water, here are some other great mix in options that I’ve also enjoyed!
- Blueberries and lemon zest
- Dark chocolate chips
- Chopped apples and cinnamon
- Sliced bananas and walnuts
- Shredded carrots, raisins & cinnamon
- Pumpkin puree and pumpkin pie spice
Give it a try and let me know your thoughts!